Chinese Banquet Chef

About the role

The Chinese Banquet Chef leads the Chinese kitchen at a premier hotel, delivering high‑quality banquet and à‑la‑carte dishes while managing costs and maintaining food safety standards. The role combines culinary creativity with strong team leadership to ensure seamless service for large‑scale events.

Key responsibilities

• Plan, prepare, and execute Chinese banquet menus, adhering to recipes, portion controls, and costing guidelines.
• Develop new dishes, support food tastings, and create menu items for promotional photo sessions.
• Monitor food quality, presentation, and economical use of ingredients across all service periods.
• Maintain HACCP compliance, oversee kitchen hygiene, and coordinate with Stewarding for cleanliness and equipment upkeep.
• Supervise, train, and certify chefs, cooks, and kitchen staff, ensuring adherence to hotel SOPs.
• Collaborate with the Director of Culinary/Executive Chef on menu planning, special promotions, and daily production requirements.
• Control food costs, prepare work orders for equipment maintenance, and report any operational issues.

Required profile

• Proven experience in a Chinese banquet kitchen, preferably in a hotel or large‑scale catering environment.
• Strong leadership skills with the ability to train and motivate kitchen teams.
• Thorough knowledge of HACCP, food safety regulations, and local sanitation standards.
• Excellent organizational abilities to manage multiple banquet events and daily service demands.

Required skills

• HACCP implementation
• Food safety and sanitation
• Menu development and recipe costing
• Food cost control